Chicken Yakitori

  • Prep Time: 19 minutes
  • Cooking Time: 12 – 15 minutes
  • Servings: 20 as canape or 4 mains
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Tare sauce is a versatile thick, soy dipping sauce used for everything from Chicken Yakitori to anything grilled and even gyoza. No two recipes are the same but it is an essential part of chicken or any other yakitori.

Ingredients

  • 20 mini skewers or 12 longer bamboo skewers
  • 600g chicken thigh fillets, cut into 3cm bite-size pieces
  • 5 green onions (shallots), cut into 2cm pieces
  • White sesame seeds, to serve


Tare sauce

  • 100ml soy sauce
  • 1/3 cup (80ml) sake
  • 1/3 cup (80ml) mirin
  • ½ teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 ½  tablespoons finely grated ginger
  • 4 garlic cloves, finely grated
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Soak the bamboo skewers in water, or freeze for 30 minutes, then drain. Pre-heat oven to 180’C if using.
  2. For the tare sauce: combine all ingredients except pepper with a 1 tablespoon (20ml) water in a saucepan. Bring to the boil, stirring, over medium-high heat then reduce to medium and simmer gently, stirring occasionally, for 5 minutes or until sauce is thick and syrupy. Stir in pepper then set aside to cool.
  3. Thread one piece green onion, two chicken pieces and another piece of green onions per skewer then place in a flat non-reactive dish and pour over cooled sauce. Place in the fridge and marinate a minimum of one hour, but preferably four, or overnight.
  4. Pre-heat chargrill or BBQ to medium-high, brush with oil then cook skewers for 10 minutes, turning once and basting with the remaining tare sauce. Alternatively pan-fry, or bake in an oven pre-heated to 180’C or an air-fryer 10 – 12 minutes, or longer if main course size.
  5. Meanwhile place sauce/marinade in a small saucepan, bring to the boil and reduce.
  6. To serve, brush with thickened sauce (or use as a dipping sauce), scatter with sesame seeds and green onions.

Notes

Related Recipes: Japanese Gyoza

Learn more about Yakitori here

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